Memaw's Lemon Sunshine Cake

Memaw's Lemon Sunshine Cake

Made  times

"This is the BEST cake I have ever had, hands down! My Memaw used to make this for holidays from Easter to Christmas. It is a family favorite! Easy to make and delicious!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 5 m servings 445 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 72.3g
  • 23%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 442 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour a 10-inch fluted tube pan (such as a Bundt(R)).
  3. Beat lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes.
  4. Pour batter into prepared cake pan.
  5. Bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
  6. Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.
  7. Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.
  8. Place cake on a serving platter; poke holes in top of the cake with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.


Most helpful
Most positive
Least positive

Memaw knows how to make a lemon cake! Moist, delicious, and oh so lemony! Easy to make too! Thank you for sharing!! I didn't make any changes at all!

I made this today and we just had a piece of it. It is very moist and very tasty and the frosting/icing is the best part. Anyway, if you are looking for a very moist, peachy, lemony cake, thi...

Sounds great. Only I would make the lemon cake from scratch.

I did swap peach nectar for lemon lime soda (I used diet Sun Drop), I used sugar-free lemon pudding mix and otherwise followed instructions / ingredients per the original. This cake is FANTASTIC...

My kids loved this cake--it's sweet and the flavors are sunny and bright. I think I prefer more natural flavors, but overall, a four star recipe. Thanks for sharing!

Other stories that may interest you